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Giant couscous & tomato salad with zhoug-style dressing

Giant couscous & tomato salad with zhoug-style dressing in a bowl

Giant couscous & tomato salad with zhoug-style dressing

Name: Giant couscous & tomato salad with zhoug-style dressing
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 4 large vine tomatoes diced; ½ red onion finely chopped; 150g giant couscous or fregola; ½ small bunch of coriander roughly chopped; handful of parsley leaves, roughly chopped; 1 lemon juiced; 2 green chillies chopped; 1 garlic clove roughly chopped; ½ tsp ground cumin; ½ tsp caster sugar; 3 tbsp olive oil

Janine Ratcliffe

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

plus cooling

A star rating of 5 out of 5.3 ratingsRate

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Make this giant couscous and tomato salad as a summer side. Zhoug is a spicy, bright green Middle Eastern sauce that brings this dish alive

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 large vine tomatoes

diced
½ red onion

finely chopped
150g giant couscous

or fregola

For the zhoug-style dressing

½ small bunch of coriander

roughly chopped
handful of parsley

leaves, roughly chopped
1 lemon

juiced
2 green chillies

chopped
1 garlic clove

roughly chopped
½ tsp ground cumin
½ tsp caster sugar
3 tbsp olive oil

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Nutrition: Per serving

kcal222
fat9g
saturates1g
carbs26g
sugars5g
fibre6g
protein6g
salt1.3g

Method

step 1

Put the tomatoes and onion in a large bowl with ½ tsp sea salt. Toss and leave to sit.
step 2

Cook the couscous in a pan of boiling salted water for 8-10 mins until tender (don’t overcook it – you want it a bit under so it can soak up the juices from the tomato), then drain really well. Cool for 10 mins then toss with the tomato and onion mixture.
step 3

Blend all the dressing ingredients with 1 tbsp water and ½ tsp sea salt until smooth. Drizzle some over the couscous, then serve the rest on the side for people to help themselves.

RECIPE TIPS

MIX IT UP

You can use any large grain instead of the couscous – pearl barley, spelt or cracked bulgur wheat would all work well.

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A star rating of 5 out of 5.3 ratings

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